Côte de Boeuf with Dauphinoise Potatoes | Matching Food & Wine
Cote de boeuf is a fantastic cut especially when it comes from grass-fed beef and the perfect treat for two, accompanied by a luxurious gratin dauphinoise
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.matchingfoodandwine.com.
Ingredients
- A drizzle of olive oil
- 50g (1 3/4 oz) salted grass fed butter
- 2 garlic gloves, bashed
- 1 small bunch of thyme
- 200ml (7fl oz) double cream
- 2 garlic cloves, grated
- 1 tablespoon finely chopped thyme
- ¼ bulb of nutmeg, grated
- 375g (13oz) waxy potatoes, peeled and finely sliced
- Grass-fed butter, for greasing
- Pure sea salt and freshly ground black pepper
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